Wholesome Roasted Cauliflower Soup

Ingredients

• 1 large head cauliflower, broken into florets
• 2 medium white onions, cut in half lengthwise and thinly sliced
• 3 tablespoons olive oil
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground coriander
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons salted butter
• 4 cloves garlic, crushed
• 1 large potato, with skin, cut into 1-inch pieces
• 1 teaspoon ground turmeric
• 1 quart vegetable stock
• 2 tablespoons sliced almonds

Step 1

Warm your oven to 400°F (200°C). Spread the cauliflower and onion out on a baking sheet, drizzle with olive oil, and sprinkle with cumin, coriander, salt, and pepper. Give everything a good toss so the veggies are nicely coated. Roast them in the oven for about 25 minutes, until the cauliflower is golden and cooked through but still has a bit of bite.

Step 2

While the veggies are roasting, melt the butter in a large pot over low heat. Add the garlic and cook gently until it smells amazing, about 3 minutes. Stir in the potato and turmeric, then pour in the stock. Turn the heat up to medium and bring it to a simmer. Cover and let it cook until the potato is tender, around 10 minutes.

Step 3

Take out about a cup of the roasted cauliflower and set it aside for topping later. Add the rest of the roasted cauliflower and onion into the pot, bring everything back to a gentle simmer, and let it cook for another 5 minutes so the flavors have a chance to come together.

Step 4

Once everything is cozy and cooked, blend the soup until smooth using an immersion blender or a food processor. Taste and adjust the seasoning if needed.

Step 5

Finally, toast the almonds in a dry skillet over low heat, stirring now and then, until they’re golden and fragrant. Serve the soup warm, topped with the reserved roasted cauliflower and those crunchy toasted almonds for a little extra texture and flavor.